Nibbles
Pumpkin Spice Dip
Cream cheese, pumpkin and warm spice, whipped up in five minutes. Scoop it with gingersnaps and apple slices.
It’s mahjong night, ladies, and this sweet pumpkin dip is the easiest thing you’ll make all fall. Beat it together, spoon it into a little pumpkin and surround it with gingersnaps and apples.
You’ll need
Serves 8. About 10 minutes.
- 8 oz cream cheese, softened
- 1 cup pumpkin purée (about half a 15 oz can)
- 1 cup powdered sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 1 cup whipped topping (optional, for a fluffier dip)
- Gingersnaps, graham crackers and apple slices, for dipping
Make it
Beat the cream cheese until smooth.
Add the pumpkin, powdered sugar, spice and vanilla and beat until creamy.
Fold in the whipped topping.
Spoon it into a little pumpkin or bowl and surround it with gingersnaps and apples.
Lady M’s tips
- Use pumpkin purée, not pumpkin pie filling.
- Make it the day before; it’s even better cold.
- Toss the apple slices in a little lemon juice so they stay pretty.
On my table
Hollow out a small pie pumpkin and serve the dip right in it.
That’s it, and you’re ready for game night. Bird Bam Cheers! ...and happy mahj-ing!
— Lady M
